• 한국가구학회지
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• 제18권2호
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• pp.143-146
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• 2007

This study was carried out to assess the dimensional stability of wood material treated by plastic processing for bentwood and compression wood. The evaluation method was different between two wood materials, but the treatments for them were very similar to each other. One of the main methods is heat treatment with sufficient water vapor. In bentwood, the used species were painted maple (Acer mono), bitter wood (Picrasma quassioides) and birch (Betula schmidtii). Steaming was the worst treatment method for dimensional stabilization of bentwood. The best results could be attained with PEG treatment for dimensional stabilization of bentwood. Dimensional stability of bitter wood was found to be conspicuous. However the steaming treatment at lower temperatures, i.e., about $130^{\circ}C$ was not suitable for dimensional stability of bentwood. In compression wood, the used specimen was Italian poplar wood (Populus euramericana). Two heat compressive pressing conditions, an open-press system and an air-tighten closed-press system, were used. The recovery rate was measured after boiling and/or absorbing in water to estimate the dimensional stability of heat compressed wood. The best dimensional stability of compressed wood in the air-tighten closed-press system was found to be better at $200^{\circ}C$ than $180^{\circ}C$. The best compression rate for dimensional stability was 73 percent.

• Journal of the Korean Wood Science and Technology
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• 제51권6호
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• pp.447-447
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• 2023

This study aimed to convert underutilized moso bamboo into high-value added products such as fences, interior materials, lighting fixtures, and accessories. Green moso bamboo poles with a diameter of approximately 10 cm and a length of approximately 3.7 m were heat treated at 140℃ using a large-scale kiln. The processing time was meticulously adjusted through various stages, including pretreatment (6-8 hours at 60℃), cooking (8-10 hours at 100℃), steaming (26-30 hours at 120℃), heating (4-6 hours at 140℃), and finally, cooling (below 80℃). A meticulously designed heat treatment process has enabled efficient mass production of moso bamboo poles with improved qualities, including minimal splitting, moisture levels below 3%, and a specific gravity of 1.05. The focus of this study was to present the physical and drying properties, such as color, dimensional change, specific gravity, moisture content, and splitting, observed during the heat treatment process.

• 동의생리병리학회지
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• 제22권2호
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• pp.333-339
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• 2008

Korean ginseng (Panax ginseng C. A. Meyer) has been used as an important medicinal plant in the Orient for a long time. It has been claimed that ginseng has many beneficial bioactive effects on human health, such as antitumor, antistress, antiaging and enhancing immune functions. Red ginseng possibly have new ingredients converted during steaming and dry process from fresh ginseng. Kujeungkupo method which means 9 repetitive steaming and drying process was used for the processes of green tea, Polygonatum odoratum, and Rehmanniae radix preparata. In this study, ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of brown materials, crude lipids, crude proteins and aromatic compounds. Brown materials, as an antioxidant, in red ginseng were produced through non-enzymatic reaction by heat. Repetitive steaming and drying treatments on ginseng root contiunously increased the content of brown materials and the chromaticity. Crude lipids were degraded by heat and converted into volatile aromatic ingredients. Crude lipids were degraded and decreased by 0.52% after the 5th and 7th. Crude proteins were also decomposed and converted to amino acid. Crude proteins after the 9th treatment were decreased by more than 85% as increased times of treatments. A bicyclogermacrene as aromatic material was decreased as increased treatment times, while but a aromatic caramel was increased.

• 동의생리병리학회지
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• 제23권1호
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• pp.121-126
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• 2009

Korean ginseng (Panax ginseng C. A. Meyer) has been used as an important medicinal plant in the Orient for a long time. It has been claimed that ginseng has many beneficial bioactive effects on human health, such as antitumor, antistress, antiaging and enhancing immune functions. Red ginseng possibly have new ingredients converted during steaming and dry process from fresh ginseng. In this study, pharmacological efficacy and ingredient conversion of ginseng by 9 repetitive steaming and drying process were investigated measuring conversion efficiency of acidic-polysaccharide, phenolic compounds and inhibition of peroxide lipides. It was found that acidic-polysaccarides were increased by heat treatment. In addition, maltol of phenolic compounds, strong antioxidant, produced during the process of red ginseng by Maillard reaction. Acidic-polysaccarides and maltol were increased after the 1st and 3rd steaming and drying treatments, but they were decreased gradually after 5th, 7th, and 9th treatments. Antioxidant activity was increased as increasing treatment times of steaming and drying without significance. Effect of red ginseng extract on inhibition of peroxide was increased gradually until after the 7th treatment, but remarkably decreased after the 9th treatment.

• 한국식품영양과학회지
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• 제46권6호
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• pp.688-694
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• 2017

퀴노아의 열처리 가공방법이 퀴노아의 이화학적 특성과 in vitro 생리활성에 미치는 영향을 조사하였다. 퀴노아의 가열처리로 열탕처리와 증자 후 볶음처리 하는 두 가지 방법을 사용하였다. 퀴노아의 일반성분은 열탕처리 하였을 때 조단백질, 조지방, 조회분, 전분 함량이 약간 감소하였으나 증자/볶음처리 시에는 이들 함량에 유의적인 차이가 없었다. 퀴노아의 총 페놀 함량은 증류수 또는 80% 에탄올 용매 추출물 모두에서 원곡보다 가열처리에 의해 감소하는 것으로 나타났는데 열탕처리가 증자/볶음처리에 비해 감소가 더 큰 편이었다. 총 플라보노이드 함량 또한 두 가지 용매 추출물 모두에서 열처리 가공에 의해 감소하였다. 열처리한 퀴노아의 수분흡수지수는 원곡보다 증가했지만 수분용해도지수는 감소하였다. 퀴노아의 in vitro 전분 가수분해율은 원곡보다 열처리한 퀴노아에서 크게 증가하였다. 퀴노아의 DPPH 라디칼 소거능과 아질산염 소거능은 가열처리에 의해 감소하는 경향이었는데 열탕 처리에서 가장 낮게 나타났으며, 이는 열처리 가공방법에 따른 항산화 물질 손실의 차이로 인한 결과로 판단되었다. 퀴노아를 열처리 가공 시에는 조리수에 의한 영양 생리활성 성분의 손실을 줄이는 방법으로 열처리 가공하는 것이 바람직한 것으로 제시되었다.

• 농업과학연구
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• 제31권1호
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• pp.9-14
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• 2004

This study was carried out for deresinning the larch boards dried in a conventional kiln. Prior to heat treatment they were steamed in an autoclave for 5 hours or frozen for 24 hours at a temperature of $-35^{\circ}C$. The velocities of ultrasound transmitted through the specimens were measured to examine the correlation with their resin contents. It was found that the specimens heated at $100^{\circ}C$ for 5 hours contained less resin that those heated at $200^{\circ}C$ for an hour. Both treatments of steaming and freezing were effective for deresinning and the former was better than the latter. The ultrasonic velocities measured before the heat treatment showed a negative correlation to the resin contents of the specimens, but those measured after the heat treatment a positive correlation. This difference may be attributed to the viscosity of resin.

• 한국약용작물학회지
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• 제27권2호
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• pp.86-95
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• 2019

Background: Depending on the processing method, the raw materials constituents change in various ways. In particular, a heat treatment process, such as steaming, changes the color and aroma of a raw material to increase its palatability and number of physiologically active ingredients. Methods and Results: In the present study, the effects of the steaming temperature and time on the yield, color, proximal composition, and total polyphenol and ginsenoside content of a 4-year-old ginseng root were analyzed. The yield tended to decrease with the increase of steaming time at each temperature and the total ginsenoside content increased with increasing of steaming temperature except at $80^{\circ}C$. Conclusions: These results suggest that steaming at $100^{\circ}C$ for 6 - 9 hours or at $110^{\circ}C$ for 3 - 6 hours is suitable for increasing total polyphenol and ginsenoside content with less yield reduction in a 4-year-old ginseng root.

• Journal of Microbiology and Biotechnology
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• 제32권3호
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• pp.294-301
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• 2022

In our greenhouse experiment, soil heat treatment groups (50, 80, and 121℃) significantly promoted growth and disease suppression of Panax notoginseng in consecutively cultivated soil (CCS) samples (p < 0.01), and 80℃ worked better than 50℃ and 121℃ (p < 0.01). Furthermore, we found that heat treatment at 80℃ changes the microbial diversity in CCS, and the inhibition ratios of culturable microorganisms, such as fungi and actinomycetes, were nearly 100%. However, the heat-tolerant bacterial community was preserved. The 16S rRNA gene and internal transcribed spacer (ITS) sequencing analyses indicated that the soil heat treatment had a greater effect on the Chao1 index and Shannon's diversity index of bacteria than fungi, and the relative abundances of Firmicutes and Proteobacteria were significantly higher than without heating (80 and 121℃, p < 0.05). Soil probiotic bacteria, such as Bacillus (67%), Sporosarcina (9%), Paenibacillus (6%), Paenisporosarcina (6%), and Cohnella (4%), remained in the soil after the 80℃ and 121℃ heat treatments. Although steam increased the relative abundances of most of the heat-tolerant microbes before sowing, richness and diversity gradually recovered to the level of CCS, regardless of fungi or bacteria, after replanting. Thus, we added heat-tolerant microbes (such as Bacillus) after steaming, which reduced the relative abundance of pathogens, recruited antagonistic bacteria, and provided a long-term protective effect compared to the steaming and Bacillus alone (p < 0.05). Taken together, the current study provides novel insight into sustainable agriculture in a consecutively cultivated system.

• 패션비즈니스
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• 제15권5호
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• pp.43-54
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• 2011

Digital Textile Printing(DTP) is appropriate for quick response system(QRS) and is closely connected with high value added fashion industry. Fashion products of high price are mainly silk and cotton. For high quality DTP products, it is important to optimize the parameters of media, pre and after-treatment, ink, printer, etc. DTP for these two fiber materials is also accompanied certainly with steaming as after-treatment process for coloration. Role of steam is like water in exhaustion dyeing. Steam can diffuse dye or ink in printing paste to fiber. Quality of DTP products depend on after-treatment processes such as steaming, washing, drying. Current production amount of DTP is smaller than one of conventional textile printing. However conventional after-treatment system has been using so far. This is mismatched with DTP in terms of process efficiency, spot work of small lot, quality control. In this study, continuous after-treatment system has been suitably designed for DTP that washing and drying are available after steaming. So, It is possible to improve efficiency of DTP process. Especially, the effects of after-treatment process, such as temperature of heat drum, steaming time on printability, color difference, color fastness were examined. Two types of samples(cotton knit and silk fabrics) were used. The results were obtained as follows : First, there is no a wide difference between the K/S values of cotton and silk treated with continuous after-treatment system and those of sample treated with conventional printing after-treatment method. So it is more effective to use the continuous after-treatment system than conventional printing after-treatment system in case of the daily throughput of 1,000 yards below. Second, after continuous after-treatment for DTP, K/S values were increased and lightness($L^*$) values were decreased. ${\Delta}E$ values were below 2.3. Third, DTP samples treated with continuous after-treatment system were tested for fastness(washing, light, rubbing). Grades of fastness(washing, light, rubbing) were above 3 grade.

• 한국식품과학회지
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• 제42권1호
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• pp.45-49
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• 2010

연근 특유의 떫은 맛을 저감하기 위하여 건조, 침지처리 및 스팀처리 등의 다양한 가공조건에 따른 탄닌 함량의 변화와 관능적 특성을 검토하였다. 6가지 가공조건으로서 단순건조(D), 침지처리 후 건조($SK{\rightarrow}D$), 스팀처리 후 건조($ST{\rightarrow}D$), 단순건조 후 압력볶음($D{\rightarrow}R$), 침지건조 후 압력볶음($SK{\rightarrow}D{\rightarrow}R$), 스팀건조 후 압력볶음($ST{\rightarrow}D{\rightarrow}R$)을 실시한 후 가공 조건별 떫은 맛의 주요성분인 탄닌 함량을 조사하고 관능검사를 실시하였다. 탄닌 함량은 스팀처리 후 건조($ST{\rightarrow}D$)한 연근에서 가장 낮게 나타났다. 가공 처리에 따른 연근의 관능평가를 실시한 결과 스팀처리($S{\rightarrow}T$)에 의해 떫은 맛이 감소하였고 압력볶음(R) 처리에 의해 구수한 맛이 증가하였다. 연근의 스팀처리에 의해서 탄닌 함량이 감소되었고 떫은 맛이 제거될 수 있었으며 압력볶음(R) 처리를 통해서는 다양한 향기성분의 발향을 통해 구수한 맛을 갖게 하여 관능적으로 우수한 특성을 얻을 수 있었다. 결과적으로 스팀건조 후 압력볶음($ST{\rightarrow}D{\rightarrow$}처리의 연근이 떫은 맛과 구수한 맛에서 가장 우수하였다.